Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys chicken & sausage pot pie, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.
As part of Poultry Hub Australia's training initiative, we have developed a virtual chicken with the assistance of Tafe Digital in Armidale. The Official page for Vicky's Biscuits and Chicken in Downtown Fayetteville NC. Rinse chicken thighs in cold water and place in a medium-large pot.
To begin with this recipe, we must prepare a few ingredients. You can cook vickys chicken & sausage pot pie, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
- Make ready 1 tbsp oil
- Prepare 1 onion, chopped
- Get 2 cloves garlic, finely chopped
- Take 300 g diced chicken
- Get 200 g gluten-free pork sausages, sliced
- Make ready 2 carrots, chopped
- Take 2 sticks celery, chopped
- Make ready 2 tbsp gluten-free / plain flour
- Make ready 250 ml chicken stock
- Prepare 2 tbsp Oatly creme fraiche
- Get 150 g frozen peas
- Make ready 100 g Violife brand free-from cheese, grated/shredded (optional)
- Get Salt & pepper
- Make ready 300 g Vickys Puff Pastry - see my previously posted recipe
- Get Milk of choice to glaze pastry
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Instructions to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
- Pre-heat the oven to gas 4 / 180C / 350F
- Heat the oil in a frying pan and cook the onion until translucent
- Add the garlic, chicken and sausage and cook for 5 minutes or until the chicken is browned
- Stir in the carrots and celery then sprinkle the flour over and mix in
- Add the chicken stock and let simmer for 10 minutes or until thickened and the chicken is cooked through
- Stir in the creme fraiche, cheese and peas, season to taste with salt and pepper then transfer into an ovenproof dish
- Roll out and cut the pastry to size and place over the oven dish, sticking the pastry overhang to the outside of the dish with a little of the milk. If the pastry touches the filling underneath it won't cook properly so use a dish that leaves a bit of space between the filling and top of the dish.
- Glaze the pastry with the milk then bake for 25 minutes or until the pastry is golden
- Serve with boiled potatoes or chunky chips. This served 2 adults and 3 under 10's
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